1 Use a knife to poke holes all over butternut squash. Place the squash on a baking sheet lined with foil and bake in preheated oven at 200C for about 1 hour. It should be fork tender when it's done. Once the squash is cooled to the touch, cut in half lengthwise. Use a spoon to scoop out the guts/seeds which will be roasted and used as garnish. Also scoop out all the flesh. Set aside.

2 Reduce oven temperature to 150C. Have the seeds rinsed and dried thoroughly. Mix seeds with 1tsp oil and 1/4tsp ground cinnamon. Arrange seeds in a single layer on a baking sheet lined with foil and roast in preheated oven for 20 minutes.

3 Add oil and dried herb to a preheated pan. Saute onion and apple for 5 minutes. Then, add butternut squash, vegetable broth, nutmeg, and black pepper. Bring the soup to a boil and then simmer for 25 minutes.

4 Puree the soup together with cashews. Serve hot and garnish with roasted butternut squash seeds.